Pan-Roasted Chicken with Cherry Beer Sauce
Denise Landis is the founder & CEO of The Cook's Cook.
Adapted from Emeril Lagasse, courtesy of Merchant du Vin
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 bone-in, skin-on chicken breast halves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons minced shallots
- 1 clove garlic, minced
- 355 ml (1½ cups) Lindemans Kriek Cherry Lambic
- 236 ml (1 cup) dark chicken stock
- 57 grams (½ cup) dried cherries
- 59 ml (¼ cup) heavy cream
- 1 lemon, juiced
- 2 tablespoons chopped fresh thyme leaves
- Chives, for garnish
Preparation
1. In a large sauté pan over medium-high heat, combine the olive oil and butter. Season the chicken generously with salt and pepper.
2. Add the chicken pieces to the pan, skin side down, and cook until well browned, about 5 to 7 minutes. Turn the chicken over, add the shallots, and sear until golden brown on the other side, about 5 more minutes. Add the garlic and cook 1 minute. Carefully deglaze with beer, scraping the bottom of the pan, and cook until the beer is reduced by half, about 8 to 10 minutes. Add 1 teaspoon cornstarch and stir until smooth.
3. Add the chicken stock, dried cherries, cream, lemon juice, and thyme and bring to a simmer. Simmer until the chicken is just cooked through. Serve garnished with chives.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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